We usually refer to whole wheat flour, which generally refers to wheat flour. If the bran of the epidermis is removed from the wheat flour, it is the flour we usually eat, white flour and whole wheat flour without bran. Black flour, generally whole wheat flour ground by Li Mai or Wu Mai, is similar, but it is likely to be called the same thing in some areas. Generally, flour has to be ground four times in production and processing. The first time, the key is to crush only a little flour, which is called the first time flour. The second kind of flour is the whitest, and the third kind of flour is generally put together, which is called white flour. The flour for the fourth time is dark, and together with flour, it is what we usually call black flour; The rest is bran as concentrated feed.

Whole wheat bread flour will not be peeled again, but all the flour peeled for the first, third and fourth time will be mixed together. To put it bluntly, it is to mix all the flour that has not been peeled for wheat to form whole wheat bread flour. Whole wheat flour refers to the raw flour without fluorescent whitening agent (benzoic acid peroxide) and gluten enhancer (potassium olfactate). That is, what is the net weight of capital investment, what is the net weight of wheat output, and flour containing bran. Generally speaking, flour refers to milky white flour made from wheat bran, which can be used in all kinds of steamed bread, toast bread, birthday cake and cookies, and is the most basic raw material of all cake bread.

Wu Mai is the only edible tender root of Polygonaceae, which originated from China. Buckwheat flour is one of the wheat flour used to make pancakes. China is a strong country in the production and manufacturing of black wheat, which is extremely common. Among them, buckwheat is mainly distributed in Inner Mongolia Autonomous Region, Gansu Province and Shanxi Province, and tartary buckwheat is mainly distributed in Yunnan Province, Sichuan Province and Guiyang Province in the western region. Tartary buckwheat is rich in magnesium, which can promote the dissolution of fibrinogen in the body, dilate capillaries, inhibit the occurrence of thrombosis, have an anti-clogging effect, and help to lower serum cholesterol.

Some flavonoids in black wheat also have antibacterial, detumescence, antitussive and expectorant effects. Therefore, rye is also called "food crop with swelling reduction", and this ingredient also has the function of lowering blood sugar. Black whole wheat flour, nothing magical, does not have the so-called slimming effect, because it is only one of the whole grains and one of thousands of foods. Rather than saying that black whole wheat flour is suitable for slimming, it is better to say that you can improve your diet structure or structure by adding appropriate amount of black whole wheat flour, so that your daily diet is more and more conducive to slimming.